1 lb Bonless Fresh Pork Shoulder*
1/2 c  Orange Juice
1/8 ts Pepper
8 oz (1cn) Water Chestnuts, Drain
2 c  Chinese Cabbage, Sliced Thin
1 tb Cold Water
3 c  Hot Cooked Rice
1/2 c  Water
1/4 ts Salt
3 tb Imported Soy Sauce
16 oz (1cn) Bean Sprouts, Drained
1 tb Cornstarch
2 tb Chopped Green Onions

* Pork Shoulder should be cut into 1/4-inch strips.

Mix pork, 1/2 c water, the orange juice, salt, peper and soy sauce in 2-qt
casserole. Cover and e on medium (50%) until pork is tender, 16
to 20 minutes, stirring every 3 minutes.
Stir in drained water chestnuts, bean sprouts and cabbage. Cover and
microwave on high (100%) until cabbage is crisp tender, 3 to 4 minutes.
Blend cornstarch and 1 T cold water in 4 c glass measure. Drain juices
from meat mixture into cornstarch mixture; stir well. Microwave on high
(100%) until mixture boils and thickens, 3 to 4 minutes, stirring every
minute or so.
Pour over meat and vegtables. Sprinkle with onions and serve over the
hot rice.